For the balsamic reduction:
1/2 cup Botticelli Balsamic Vinegar
1 Tbsp brown sugar
For the bruschetta:
4 strips bacon
12 slices baguette
1 tsps Botticelli Extra Virgin Olive Oil
1 cups strawberries, sliced
1/2 cup candied pecans or pecans, coarsely chopped
1/4 cup goat cheese, crumbled
2 tablespoons basil, julienned
- For the balsamic reduction: Simmer the balsamic vinegar and brown sugar over medium heat until it reduces and thickens, about 5 minutes, and let cool.
- For the bruschetta: Meanwhile, cook the bacon and crumble it. Lightly brush the baguette slices with olive oil and toast or grill until lightly golden brown.
- Mix the strawberries, bacon, pecans and goat cheese, divide it amongst the bruschetta, drizzle with the balsamic reduction, garnish with the basil and enjoy.
Source: Closet Cooking